Many people consider it to be a healthier and more powerful version of yogurt. It is a fermented drink made from cows or goats milk ( it can also be made with coconut water but won’t hold the same nutritional value)How to make kefir

First you need the cultures (they are actually bacterial micro organisms and yeast that resemble the look of a cauliflower in appearance)

this is how my live grains came in the post … when grains multiply i will pass onto someone else to benefit cool eh?

Next you add the cultures to milk, and leave for 24hrs or more, during which the cultures multiply by feeding on the milk sugars, and in turn ferment the milk.

The grains are removed from the milk to be used again. This is done by straining away the liquid from the grains.

my straing method for my kefir .. i then place it in a jug in the fridge.

The strained liquid is called kefir ( yogurt like taste with a thinner consistency)

The grains are added to fresh milk.

Kefir has become popular amongst nutritional therapists, as it holds a potent amount of micro organisms …more than any other fermented dairy product, and the nutritional value

A 175 ml (6 oz) serving of milk kefir contains (2, 3):

Protein: 6 grams.

Calcium: 20% of the RDA.

Phosphorus: 20% of the RDA.

Vitamin B12: 14% of the RDA.

Riboflavin (B2): 19% of the RDA.

Magnesium: 5% of the RDA.

A decent amount of vitamin D.

Kefir also contains a wide variety of bioactive compounds, including organic acids and peptides that contribute to its health benefits (1).

This is coming with about 100 calories, 7-8 grams of carbs and 3-6 grams of fat, depending on the type of milk that is used)

I have been using kefir for about 2 weeks now in my family, it has been easy to maintain a good supply, i drink it plain, and I add it to smoothies for the kids! will keep you posted on our continuous use of kefir.
For more health tips and ideas how to maximise the health of your family with nutrition check out family wholefood health
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